Tamarind journey comes to the end--tamarind glazed scallion pecan meat ball with pineapple and red pepper

In Simply Ming, he made a chicken pineapple red pepper with tamarind sauce. I used meatball instead of chicken. sK so loved to make meat ball, he enjoyed it so much, but I have never told him, he put into too much bread crumbs, which made it less juice:) Our Chinese version meatball never adds bread crumbs( we don't have this stuff actually). I am kind happy with how it came out. My way is:

egg, scallion, five-spicy powder, garlic power( too lazy to do minced garlic), minced ginger, soy sauce, a touch of sugar;
bacon grease^-^ , a little bit starch, pecan!!( bring you the surprising crunchy!
Roll the meat ball, brown it in the pan, then take them out of the pan, let them sit on the side on paper towel. Prepare pineapple chuck as in BBQ, rub them with cayenne pepper powder, brown sugar.
Saute garlic, scallion , onion in the pan, add red pepper, pineapple, stir for while. then add meat balls, stir, tamarind sauce.
Sprinkle with mince basil~~
This is for appreciating Richard, I eventually make my words come true. Hope he will enjoy it :)

And the tamarind journey comes to the end too. I am not saying it is not good stuffs, but it is eating my teeth all the time, I can't do it any more. ( You know what, literally translated from Chinese, it is called sour bean)

Vietnamese Spring Rolls withSpicy Peanut Butter Sauce

It was 5 years ago that I had vienna spring rolls at the first time, and because of that together with green papaya salad, I tended to claim ' I love vienna cuisine'.After I got there, I barely had satisfying spring rolls, even in Brown Sugar and evern worse for peanut butter sauce. So I want to make my own.

Spicy Peanut Butter Sauce:
Peanut butter--Super hero Valencia Peanut Butter, this special kind of peanuts has incredible flavor, naturally sweet , go for the unsalted ones, and you will get a real impression of it.

Minced garlic and ginger: I like to cook them to before mix them with peanut butter, one is for make it milder, the other is to let heat bring up the flavor. Just use the oil separated from the peanut butter jar(the all natural peanut butter usually has separated oil on top)

Fish sauce and soy sauce: originally it uses several drops of fish sauce, and some soy sauce
I don't have fish sauce(just skip it), instead used Teriyaki Sauce( trader joe's star product) , but surprisedly good! But if you use regular soy sauce you will need brown sugar.

Lime:

Rice vinegar: NO substitute . I have tried other kinds of white color vinegar, not good

Spicy Chili oil: a touch

Topping: any kind if chopped nuts, here is pecan

Spring Rolls:



Vienna rice paper: of course

Shrimp: cut into halves from the back

Basil, Mint: Highlights, my magic hero is mint- orange!!
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Cucumber or lettuce: English cucumber , seedless more crispy

Rice noodle: but but I use julienne potato!! Never like the rice noodle in spring rolls in restaurants , so I used potato as a substitute. All we want is CRISIP, right?

1. Use red potato, more crispy than yellow ones .
2. Very very thin julienne, soak them immediately after cut, ( Important: let starch dissolved in water ,more crispy)
3. After cutting, boil a pot of water, drop some oil to water ( it will make your potato more shiny :) put potato in for about half minute, don't let it boiled again, drain water then put them in water with ice cubes. Save for use.

Then lay and wrap, as beautiful as you can !
Here we go: